Blog

   Forward From Greg Ray: If there is ever one person I am extra nice to in camp, it is the Camp Cook! I love

     Every once in a while you meet somebody you will never forget because they touch you to your soul and you have a

      As a professional chef, it’s always a pleasure to watch another craftsman no matter what their trade, working their passion creating something amazing. If you want to

      Having conducted seminars at many sports shows across the nation for the past 20 years I’ve compiled a pretty good repertoire of

   In Part III of this series I shared my daily workout routine with you. While this routine has served me well, I have some

  From Field To Table contributor, Margie Nelson (The WyldGourmet) has spent many years chasing wild game in Montana where she calls home. She has

   Outdoor Solutions’ Founder Greg Ray looks at his journey from the couch to tackling some of the toughest terrains and conditions routinely encountered during a big-game hunt.   We’ve established

      Some of my best memories are with my dad and son fishing for lake trout or as dad called em Macks (mackinaw) on Flathead Lake

By Margie Nelson Whether at home or at camp utilizing your leftovers efficiently in creative ways can sometimes either escape our minds or seem daunting

Dispelling the Myth of Out-Training A Bad Diet    Outdoor Solutions’ Founder Greg Ray and Wilderness Athlete’s Kevin Guillen discuss the importance of maintaining a proper diet and the role supplements play

Intro:   In the final segment of pro chef Albert Wutsch’s four-part series, we dive into the actual cooking of wild game to provide tasty table fair for friends

Successful hunters in Western states need more than a sharp eye and quick trigger finger. Preparing your body to withstand the rigors of traversing harsh

Who doesn’t love chili? Chili is one of the best camp foods ever. I can’t imagine not having a bowl of chili while coming back

A no fuss no muss way to bring home cooking to your camp. One of the biggest struggles around camp is what to eat for

Intro:   In the first two segments Chef Albert Wutsch breaks down, getting your meat safely back to your kitchen and correctly breaking it down into

Intro:   In the first of this four-part series we looked at in-field techniques for skinning and packing a game animal along with the factors that affect taste and

Intro:   Cooking wild game can be challenging for even the most seasoned home cook. Many non-hunters cite a “funny” or “off” taste to wild game,

Loss is a part of our lives. If you live long enough, you will eventually lose someone you love. For those that lose a loved

As wild hog populations increase and continue to expand their ranges across the Southern United States, landowners are looking more and more to hunters to